Raw Apple Pie

This is one of my fall favorites.  I made my very first raw apple pie from a recipe in Ani Phyo’s Raw Food Kitchen cookbook a couple of years ago.  This is basically her recipe but I have found that the crust doesn’t need two cups of dates and if you don’t have an orange in the house, a lemon or lemon juice substitutes just fine.

It’s vegan, gluten-free, ridiculously easy and fast to put together, made of 100% whole food ingredients, and tastes as fresh and crisp as a sunny autumn day.

Raw Apple Pie (Adapted from Ani Phyo’s All-American Apple Pie)

Pie Crust:

  • 2 cups nuts (almonds, walnuts, whatever you like)
  • 1 cup medjool dates
  • sea salt to taste

Filling:

  • 5 or 6 apples, chopped bite-size
  • 1-2 Tablespoons cinnamon
  • 1/2 cup medjool dates
  • 1 orange or lemon (you can substitute 1/4 cup lemon juice)

Directions for crust:

Blend nuts in food processor until they break down to coarse crumbs.                                Add sea salt and dates and process until it all begins to stick together.

Press into a pie dish with your fingers:

Directions for the filling:

Blend the dates and citrus to make a sweet syrup.  Toss this in a large bowl with the apples and cinnamon.  Ani adds raisins in her recipe; sometimes I like it with them and sometimes without.

Pour filling into crust and share with friends!

 

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